Vitamin K Contents of Meat, Dairy, and Fast Food in the u.s. Diet

J Agric Food Chem. 2006 Jan 25;54(2):463-7. doi: 10.1021/jf052400h.

Abstract

The purpose of this study was to determine the contents of three forms of vitamin K [phylloquinone, dihydrophylloquinone, and menaquinone-4 (MK-4)] in representative samples (including different samples within the same food category) of meat (n = 128), dairy and eggs (n = 24), and fast foods (n = 169) common to the U.S. diet. The findings of our analysis indicate that no single food item in these categories is a rich dietary source of any one form of vitamin K. However, these foods are often consumed in large quantities; hence, they may be of importance in overall contribution to total vitamin K intake. The presence of MK-4 in meat, eggs, and dairy foods could be important as physiologic functions unique to MK-4 are identified.

Publication types

  • Research Support, Non-U.S. Gov't
  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Animals
  • Dairy Products / analysis*
  • Diet*
  • Food Analysis*
  • Meat / analysis*
  • Restaurants
  • United States
  • Vitamin K / analysis*
  • Vitamin K 1 / analysis
  • Vitamin K 2 / analogs & derivatives
  • Vitamin K 2 / analysis

Substances

  • Vitamin K 2
  • Vitamin K
  • menatetrenone
  • Vitamin K 1